Ingredients

• 3 eggs, separated
• 1/4 teaspoon cream of tartar
• 3 tablespoons cream cheese, room temperature
• 1 (1 ounce) packet artificial sweetener
• 3 eggs
• 2 egg yolks
• 1/2 cup butter, melted
• 1 pinch cayenne
• 1/2 teaspoon mustard
• 1/2 teaspoon lemon juice

Instructions

1. Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak.

2. Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1⁄3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites.

3. Spoon 1⁄2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1⁄2-inch thick.

4. Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour.

5. To poach the eggs, bring a medium pot of water to a simmer. Swirl to create a whirlpool and then drop the egg into the center. Let the egg cook for 3 minutes, and then carefully remove with a slotted spoon, blotting on a paper towel and setting aside. Keep warm and repeat with remaining two eggs.

6. Combine the egg yolks, cayenne, mustard, and lemon juice in a blender and while running the blender on low, add the butter in a slow stream to emulsify. Season with salt and pepper and set aside.

7. Assemble the eggs Benedict with two cloud breads, a piece of Canadian bacon, poached egg, and then a drizzle of hollandaise. Garnish with chopped chives and serve.